Waitrose and Partners
Lemony runner bean tagliatelle

Lemony runner bean tagliatelle

British runner beans are bang in season right now. Make the most of them in this simple summery pasta dish.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 500g pack fresh tagliatelle
  • 280g pack runner beans, thinly sliced on the diagonal
  • 2 tbsp olive oil
  • 3 clove/s garlic, crushed
  • 125ml Flora Double
  • 1 unwaxed lemon, zest and juice
  • 60g Parmigiano Reggiano, finely grated
  • ½ x 25g pack basil, leaves shredded

Method

  1. Bring a large pan of salted water to the boil, then add the tagliatelle and beans. Bring back to the boil and cook for 3 minutes. Drain, reserving a mugful of the cooking water.

  2. Meanwhile, heat the oil in a large frying or sauté pan over a medium heat, then fry the garlic for 1 minute. Add the Flora Double, stirring over the heat. Add the drained pasta and beans, the lemon zest and juice, and two-thirds of the grated cheese, plus a glug of the pasta cooking water.

  3. Stir over the heat for a moment until the pasta is coated in a creamy sauce (add more pasta water if needed). Toss through the basil and season, then serve scattered with the reserved cheese.

Cook’s tip

Plant power

Make a vegan version of this recipe by using an egg-free pasta and a vegan hard cheese alternative.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,513kJ/ 599kcals

Fat

26g

Saturated Fat

12g

Carbohydrates

69g

Sugars

5.1g

Fibre

6.1g

Protein

20g

Salt

0.6g

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